Friday, November 6, 2009

Slow Cooker Potato Soup

I found this recipe in a Taste of Home magazine and it is my favorite potato soup recipe. I always get requests for the recipe after people have tasted this. The best part is that you cook it in a slow cooker. Just start it in the morning and dinner is done! I always have to make homemade bread with this so I can dip the bread into it.

6 c. cubed peeled potatoes
5 c. water
2 c. chopped onion
1/2 c. chopped celery (I don't like celery so I leave it out)
1/2 c. thinly sliced carrots
1/2 c. butter or margerine
4 tsp. chicken boullion granules (or 4 cubes)
2 tsp. salt
1/4 tsp. pepper
1 can (12 oz) evaporated milk
3 Tbsp. chopped fresh parsley
chopped chives (optional for garnish)
1/3 c. flour for thickening
1c. milk

In a large slow cooker, combine the first nine ingredients (That would be down to the pepper). Cover and cook on high 6-8 hours or until the veggies are tender.
Add milk and parsley; mix well. At this point I take 1 c. milk and put into a container with a lid like Tupperware and add about 1/3 c. flour. Cover and shake well. Pour back into slow cooker and mix well. Cover and cook another 30-60 minutes. Garnish with chives if desired. Makes about 3 quarts.

Potato Soup on Foodista


  1. Hi Mandy,

    I agree- homemade bread is the perfect accompaniment to this kind of soup. Or any soup for that matter!

  2. I got that recipe out a crockpot on fix it forget it.

  3. Potato soup for the soul:) Great recipe!

  4. This looks and sounds yummy. Just wondering....I've never had soup with evaporated milk in it. That wasn't a typo was it? Thanks looks yummy!

    1. Nope, not a typo. It uses evaporated milk. You can also use heavy cream.


Thanks for visiting! I would love your comments. Also, I will delete any rude or unnecessary comments so please don't bother. :)